Sweet Potato And Black Beans Tacos (With Chipotle Cream Sauce)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
308 kcal
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Course
Main Course, Lunch
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Cuisine
Mexican
Sweet Potato And Black Beans Tacos (With Chipotle Cream Sauce)
Description
In this recipe, sweet potatoes are diced and tossed with olive oil and a blend of spices including garlic powder, smoked paprika, cumin, chili powder, and salt before roasting at a high temperature until tender. Black beans are added partway through baking to warm through and mix flavors. The chipotle cream sauce incorporates plain Greek yogurt, adobo sauce from chipotle peppers, garlic, lime juice, and salt stirred together to create a tangy, smoky condiment that complements the savory filling.
The tacos are assembled by spooning the sweet potato and bean mixture into small tortillas or taco shells. Optional toppings such as pickled jalapeno, feta cheese, and fresh cilantro add layers of flavor and texture, enhancing the dish’s complexity. The combination of soft sweet potatoes with creamy beans and the smoky, citrusy sauce provides a satisfying vegetarian taco experience.
The recipe advises storing each component separately in airtight containers refrigerated up to five days, which supports meal planning and freshness. This separation helps preserve textures and flavors until ready to assemble and serve.
Ingredients
Filling
- 3 to 4 medium sweet potato
- 2 Tbsp olive oil 30 mL
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 tsp cumin
- ¼ tsp chili powder
- ¼ tsp salt
- 1 oz can black beans drained, 425 g
Adobo Sauce
- ½ cup yogurt can sub dairy-free, 120 g, plain, Greek
- 1 to 2 Tbsp adobo sauce from a jar of chipotle peppers, 15 g
- 2 cloves garlic minced
- 1 Tbsp lime juice 15 mL
- Pinch salt to taste
Assembly
- 6 to 8 tortilla small, or taco shells
- pickled jalapeno optional toppings, or cotija cheese
- feta cheese
- cilantro
Instructions
- Filling: Preheat oven to 425°F (218°C). Peel and dice the potatoes into ½ inch cubes, then toss together with oil and spices. Spread onto a baking sheet and bake for 25 minutes. Pull out the baking sheet and add the beans, tossing to combine with the potatoes. Put back in the oven for 5 to 10 minutes, or until sweet potato is fork-tender and beans are hot.
- Sauce: Meanwhile, stir together all sauce ingredients, adding more or less adobo sauce to suit your spice tolerance.
- Assembly: Spoon sweet potatoes and beans into tortillas, topping with adobo sauce and your chosen toppings.
Notes
- Keep filling, sauce, and toppings stored separately in airtight containers for up to five days to maintain freshness.
- Adjust the amount of adobo sauce in the cream to control the spice level to your preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 2tacos (¼ recipe) | |
| Calories | 308kcal | 15% |
| Carbohydrates | 51g | 17% |
| Protein | 7.9g | 16% |
| Fat | 9.8g | 15% |
| Saturated Fat | 2.3g | 12% |
| Cholesterol | 6mg | 2% |
| Sodium | 387mg | 16% |
| Potassium | 332mg | 7% |
| Fiber | 8.1g | 32% |
| Sugar | 9.1g | 18% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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